Healthy Hot Chocolate
Craving for something warm, sweet and nourishing?
There is no doubt that pure raw cocoa is super healthy. Cocoa contains beta-carotene, calcium, zinc, iron, potassium, chromium and in particular magnesium and many consider it a super- food.
Hot Chocolate has ever since been one of the favorite drinks. Unfortunately, the pre-made chocolate drinks you can buy in supermarkets are packed with sugar and contain super unhealthy homogenized/ pasteurized milk along with quite a few dangerous additives. Read more about Homogenized Milk Dangers.
And I know well how hard it is to say NO when your little one takes and says: – Mom, can I have one, please?
Plus I often crave one too 🙂
Well here is a healthy alternative, takes 5 minutes to make it and both you and your kids will love it!
- 1 ½ cup of organic non-homogenized cow’s or goat’s milk, preferably raw (if raw option is not available then you can use slightly pasteurized). Unsweetened coconut or almond milk is also an option.
- 1 tablespoon or raw cocoa or chocolate
- 1 teaspoon of coconut oil
- 1/2 teaspoon vanilla bean or cinnamon powder
- Pinch of sea salt
- 1 teaspoon of pure raw honey or pure stevia
- Warm up a little coconut oil and cocoa/chocolate (make sure not to overheat it)
- Add slowly milk, vanilla/cinnamon, salt
- Optionally use the mixer or blender to homogenize the mixture
- Add honey or stevia
Mmmm – enjoy.
Spicy Pumpkin Soup. Simple and delicious. Great for those who want to lose weight.
Many people know that pumpkin is extremely rich in vitamins such as A, C and vitamin-E that’s why it can help greatly in keeping our eyesight sharp.
What’s a little less known is that the pumpkin can keep us feeling full for longer on fewer calories. 100 g provides only 26 calories and contains no saturated fats or cholesterol. This is why the pumpkin is recommended as part of many weight loss programs.
I recently experimented with a new way of making the pumpkin soup and we all loved it, so I am sharing the recipe.
Spicy Pumpkin Soup Recipe
Preparation and cooking time
- 4 cups of pumpkin (around 600-700grams)
- 1 tbs of coconut oil
- 2 onions
- some ginger
- 5-6 garlic cloves
- 2 cups (400-500ml) of coconut milk
- 3 cups of water
- Thyme, salt, pepper
- 1 tsp of chili powder or fresh chili pepper
- Heat the coconut oil, add chopped onion, garlic and ginger and cook on low heat for few minutes.
- Add the pumpkin peeled (or not) and cut in cubes. Simmer for another few minutes.
- Add the unsweetened coconut milk, water and thyme and simmer for another 20-25 minutes.
- Add the salt, pepper and chili.
- Puree the soup using a blender or stick blender.
- Add freshly chopped coriander.
Coconut Chia Pudding Recipe
Chia seeds are rightly called “superfood” as they are packed with nutrients e.g. rich in fiber (5 grams in 1 tablespoon!), protein (can be used as the egg replacement), omega-3, calcium, manganese, magnesium, phosphorus and many other nutrients.
They almost have no taste at all, so it is easy to incorporate them in many recipes or add to foods like yogurt, cereal, juices, pudding etc.
This recipe is one of my favorite ways of using the chia seeds to make a delicious desert that can even be used as a part of many detox protocols.
- 3 tablespoons chia seeds
- 1 cup unsweetened coconut milk or almond milk
- 1 teaspoon Madagascar Bourbon Vanilla powder
- Some ground cinnamon (optional)
- 2 teaspoons pure stevia powder or honey (optional)
- 3/4 cup of low-sugar fruits such as raspberries, blueberries or kiwi (optional)
- In a bowl, stir together chia seeds, milk, vanilla, cinnamon, and stevia/honey. You can add some (warm) water if your coconut milk is too tick.
- Let it sit for 30 minutes or refrigerate overnight. The chia seeds will expand and absorb liquid.
- For me the recipe stops here, but if you like you can add some fruits just before serving.